2 c sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 c lard or shortening
3/4 c milk (about)
Sift together flour, baking powder and salt into bowl, Cut in shortening until mixture resembles coarse meal or crumbs.
Make a hollow in four-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto lightly floured surface and knead with heel of hand 15 times. Roll 1.4 to 1/2" thick.
Cut with 2" cutter lift cutouts to ungreased baking sheet with broad spatula. Place close together for soft sides, 1" for crusty sides. Bake in very hot oven (450) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits.
If you use self-rising flour, omit baking powder and salt.
1 tbsp baking powder
1 tsp salt
1/4 c lard or shortening
3/4 c milk (about)
Sift together flour, baking powder and salt into bowl, Cut in shortening until mixture resembles coarse meal or crumbs.
Make a hollow in four-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto lightly floured surface and knead with heel of hand 15 times. Roll 1.4 to 1/2" thick.
Cut with 2" cutter lift cutouts to ungreased baking sheet with broad spatula. Place close together for soft sides, 1" for crusty sides. Bake in very hot oven (450) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits.
If you use self-rising flour, omit baking powder and salt.
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